Monday, 12 December 2016
Marching Koalas' pineapple cheesecake
Marching Koalas Celebrity Cook Book, Hunter Region High Schools Band 1991 Newcastle NSW
Recipe contributed by Anita and Richard Face MP
Ukrainian: Pineapple Cheese Cake
“A nutritious and tasty cheese cake with a refreshing flavour of pineapple. This cheese cake has no pastry crust.”
750g ricotta cheese; 1 cup sugar; 5 eggs, separated; ¼ tsp salt; 2 tblspn plain flour; grated rind and juice ½ lemon; 1 cup crushed pineapple with juice; ¼ cup walnuts chopped fine OR almond flakes
Press the cheese through a sieve.
Beat the egg yolks until light. Add the sugar gradually and continue beating.
Bat in salt, grated lemon rind and lemon juice.
Combine with the cheese and mix thoroughly.
Stir in flour and pineapple.
Beat the egg whites until stiff and fold into mixture.
Butter a glass baking pan very generously with soft butter and coat with fine breadcrumbs.
Spoon the mixture into pan and sprinkle the top with chopped nuts.
Bake in a slow over for 1 hour.
At the end of the baking period, turn off the heat and let the cake stand in the oven until almost cool. Open the door during the last part of the cooling period. Do not remove the cake from the pan.
Cool completely before cutting. Keep it in a cool place.